Cheese

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  • Italian Cheese Lovers Find Their Bovine Match Through 'Adopt A Cow'

    cheese - Yahoo News Search Results
    1 Mar 2015 | 3:17 am
    The cheeses of the Italian Alps are prized for their flavor. But the tradition of cheese-making here is dying off. Now remaining farmers are banding together around an unusual adoption program.
  • The food at this minor league baseball game is a real killer

    CHEESE - Bing News
    1 Mar 2015 | 6:38 am
    The Big Mother Funnel Burger offers fans a hamburger with cheese, bacon and lettuce between two deep fried cakes of dough dusted with powdered sugar for about 20 bucks, Mehring said. For between $10-$12, the Grilled Cheese Bacon Cheeseburger will offer ...
  • Craig Ramini, Whose Heart Led to Buffalo Mozzarella, Dies at 57

    NYT > Cheese
    8 Feb 2015 | 9:00 pm
    Mr. Ramini, a software consultant, stopped to ask himself what he really wanted to do, then doggedly pursued the answer despite great odds.
  • American Stinkies in the Spotlight

    Cheese Underground
    Jeanne Carpenter
    22 Feb 2015 | 10:56 am
    American cheesemakers are finally beginning to rival the greatstinky cheeses of Europe.More American cheesemakers than ever before are perfecting the art of crafting stinky cheese. Once a category limited to just smell-my-feet Limburger and German-style smear-ripened Brick, American stinkies are arcing into the realm of the greats: Taleggio, Reblochon, Alsatian Munster. This category of cheese, similar to strong coffee, hoppy beer or aged Scotch, can be an acquired taste. But once you get a taste for this kind of cheese, you'll drive miles to find a good one.Here are five of my American…
  • Cacio e Pepe in Parmesan Frico Cup

    WordPress Tag: Cheese
    redbellphoto
    28 Feb 2015 | 4:11 pm
    Today I decided to cook one of my favorite dishes, Cacio e Pepe in a crusted Parmesan Frico Cup. One of my first dishes I had in Rome, and certainly one of the most memorable. While being a dish with only a few ingredients, it takes a careful approach in preparation to get it just right. Personally I enjoy mine super creamy with plenty of cracked black pepper.  If making this dish it’s a must to eat it in a Parmesan Frico cup which pairs perfectly with the pasta and pecorino cheese.  One of my favorite dishes to make and especially to eat!
 
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    CHEESE - Bing News

  • The food at this minor league baseball game is a real killer

    1 Mar 2015 | 6:38 am
    The Big Mother Funnel Burger offers fans a hamburger with cheese, bacon and lettuce between two deep fried cakes of dough dusted with powdered sugar for about 20 bucks, Mehring said. For between $10-$12, the Grilled Cheese Bacon Cheeseburger will offer ...
  • Cony students cook in after-school “Food Matters” course

    1 Mar 2015 | 6:26 am
    AUGUSTA — Bits of broccoli, collard greens and curly kale and dabs of squash littered the floor. Aromas of baking macaroni and cheese and garlic braising in canola oil filled the cooking classroom at Cony High School. Young chefs stirred pots ...
  • BBQ Review dishes out addicting macaroni and cheese recipe

    1 Mar 2015 | 6:12 am
    I had to laugh when Bill Thomas of BBQ Review restaurant in Madisonville agreed to share the recipe for his iconic mac & cheese. I heard Bill was closing his restaurant (but keeping the railroad dining car adjacent to the property) so I gave him a call.
  • Recipes: Rotel macaroni and cheese

    1 Mar 2015 | 5:06 am
    While I certainly wouldn't call this dish "healthy", it certainly is better with reduced fat dairy and lean ground turkey. In a large deep sided skillet brown turkey over medium heat. Stir in pasta, milk, Velveeta, Rotel and spices. Keep stirring while ...
  • HOLY PIEROGI: Devotion of volunteer pierogi makers brings true abundance to their church.

    1 Mar 2015 | 5:05 am
    Pierogi is a humble dish. It’s just a circle of dough, filled with a bit of cheese or sauerkraut or mashed potato. But created by the hundreds each week in the hands of a loyal crew of parishioners, this divine little bit of food has been fortifying the ...
 
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    Cheese Underground

  • American Stinkies in the Spotlight

    Jeanne Carpenter
    22 Feb 2015 | 10:56 am
    American cheesemakers are finally beginning to rival the greatstinky cheeses of Europe.More American cheesemakers than ever before are perfecting the art of crafting stinky cheese. Once a category limited to just smell-my-feet Limburger and German-style smear-ripened Brick, American stinkies are arcing into the realm of the greats: Taleggio, Reblochon, Alsatian Munster. This category of cheese, similar to strong coffee, hoppy beer or aged Scotch, can be an acquired taste. But once you get a taste for this kind of cheese, you'll drive miles to find a good one.Here are five of my American…
  • On Location: In Pennsylvania Studying Cheese & Eating Whoopie Pies

    Jeanne Carpenter
    11 Feb 2015 | 5:55 pm
    Well, it's official, I love Pennsylvania. Not only does this fabulous state host one of the best cheesemaker conferences I've ever attended, it also makes a whoopie pie that will literally be the best thing you've ever eaten in three bites.Maybe I'm still riding the sugary high of this hand-made bad boy from the Rotelle family at September Farm Cheese in Honey Brook, PA:or perhaps it's the cheese induced coma I've been in the past two days, but I'm telling you, the little burg of New Holland, Pennsylvania - birthplace of New Holland Equipment, home to my favorite hay rake growing up on the…
  • CheeseTopia Debuts in Milwaukee April 12 - Tickets on Sale Soon!

    Jeanne Carpenter
    5 Feb 2015 | 7:00 am
    Exciting news, cheese peeps. Today I announced that CheeseTopia, a new one-day traveling festival that aims to bring the best of the Midwest’s farmstead and artisan cheeses to the heart of the city, officially debuts in Milwaukee on April 12. Tickets are $25 and go on sale to the public on Feb. 24 at 10 a.m. Members of Wisconsin Cheese Originals may purchase tickets one week earlier. All tickets will be sold in advance.The event will take place inside the Pritzlaff Building, a renovated warehouse in the Historic Third Ward of Milwaukee. More than 20,000 square feet of floor space will be…
  • I Have Yet to Find a Problem that Can't be Solved with Cheese

    Jeanne Carpenter
    27 Dec 2014 | 5:35 pm
    After nearly two years of working full-time at a retail cheese counter, I have come to realize a cheesemonger's job is often less about the cheese than it is the customer.Whether customers know it or not, the holiday season for cheesemongers is brutal. We work long days, long hours, with no days off, to cut and sell cheese as fast as humanly possible. We have special chat groups on Facebook that act as therapy sessions. We tolerate an endless stream of "Do you know anything about cheese or do you just work here?" from well-meaning customers. But at the end of the day, and especially during…
  • Exploring Cheese Crystals

    Jeanne Carpenter
    12 Nov 2014 | 1:19 pm
    Marieke Extra Aged Gouda, featuring tyrosine crystals. Photo courtesy of Yahoo Food, which identified it as one of the "Best Cheeses to Buy Now"in March 2013, Read the full article here. It's interesting that more and more consumers these days are identifying cheese crystals as a feature, not a flaw.In fact, most every day, at least one customer asks me for a cheese with "those crunchy things" - usually referring to an aged Italian style, such as Sartori SarVecchio or Extra Aged Asiago. Many consumers have figured out that those crunchy bits - known as tyrosene crystals - are often a sign of…
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    WordPress Tag: Cheese

  • Cacio e Pepe in Parmesan Frico Cup

    redbellphoto
    28 Feb 2015 | 4:11 pm
    Today I decided to cook one of my favorite dishes, Cacio e Pepe in a crusted Parmesan Frico Cup. One of my first dishes I had in Rome, and certainly one of the most memorable. While being a dish with only a few ingredients, it takes a careful approach in preparation to get it just right. Personally I enjoy mine super creamy with plenty of cracked black pepper.  If making this dish it’s a must to eat it in a Parmesan Frico cup which pairs perfectly with the pasta and pecorino cheese.  One of my favorite dishes to make and especially to eat!
  • Five Cheese Stuffed Chicken with Roasted Fennel and Fig Sauce

    Soups and Ladles
    28 Feb 2015 | 4:09 pm
    We don’t “celebrate” Valentine’s day but it is just another opportunity for me to make something new, experiment with new ingredients. This year Valentine’s day was on the weekend. Yay! I had the whole day to prepare something nice. To add to the excitement we had the entertaining Indo-Pak world cup game to watch! This time I had no idea about what to make so I decided to visit Whole Foods for some inspiration. With the visit to their cheese collection I got an idea of making five cheese stuffed chicken with some sauce. I thought my favorite Fennel and Figs…
  • Open-Faced Cheese Steak Sandwiches For 2

    The Rolling Pin
    28 Feb 2015 | 4:05 pm
    Ingredients 1 French roll, split 2 teaspoons butter 1/4 teaspoon garlic powder 1/2 cup julienned green pepper 1/4 cup sliced onion 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons canola oil, divided 1/3 pound sliced deli roast beef 1/2 teaspoon hot pepper sauce 4 slices pepper jack cheese Directions Spread roll halves with butter; sprinkle with garlic powder. Set aside. In a small skillet, sauté the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, sauté beef and hot sauce in remaining oil until heated through. Spoon onto…
  • The Truth About French Exchange

    GenZeration Z
    28 Feb 2015 | 3:30 pm
    Last week, while Krysteen was busy living it up in Madrid, and Josie was discovering the cultural de
  • Just a little cheese board...

    alllltheflavours
    28 Feb 2015 | 3:09 pm
    Baked Camembert with oil, garlic, caramelised onion chutney with a garlic and rosemary crust, with slices of smoked applewood, cranberry wendsleydale, Mexican chilli cheese and Brie, grapes, pink lady apples and slices of cheesy topped baguette, some buttered and some with olive oil and balsamic vinegar and a bottle of Pinot, of course. 
 
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    lucy's Whey

  • Lucy’s Whey Carnegie Hill: Valentine’s Day Menu

    Amy Thompson
    3 Feb 2015 | 2:02 pm
    Join us at our Carnegie Hill cafe and wine bar for an extra-special Valentine’s Day menu. Call (212) 289-8900 now for reservations.
  • NEW Gift Boxes at Both Locations

    Amy Thompson
    18 Dec 2014 | 9:25 am
    Lucy’s Whey Carnegie Hill These gift boxes are available at our Carnegie Hill location. To order, stop in and speak with a cheesemonger or call (212) 289 – 8900. The Sweetheart ($75) Perfect for that special someone who needs some sweet indulgence. Mt. Tam triple cream is paired with wildflower honey, dried strawberries, Piedras de Chocolate, and Jan’s Farmhouse crisps. Cocktails in a Box ($75) All the components of cocktail hour – just add drinks! This box contains L’Amuse 2-Year Aged Gouda, West Loop Sopressata, Castelvetrano olives, and marcona almonds. Dinner in a Box…
  • The Lucy’s Whey Holiday Gift Guide

    Amy Thompson
    10 Dec 2014 | 7:48 am
    Our team has been hard at work curating the perfect gifts for everyone on your list – the busy cook, the serious foodie, the charcuterie fanatic, the aspiring sommelier, the king or queen of cocktail hour, and the unabashed cheese lover.   For the Busy Home Cook All you need to take a dinner classic from simple to extraordinary are some very special ingredients – Sfoglini handmade pasta, classic red sauce, Jacobsen sea salt, O-Med vinegar and oil, and a wedge of Sapore del Piave, perfect for grating. Dinner in a Box ($85) is available at our Carnegie Hill location.   For the…
  • Pre-Order Caviar Today!

    Amy Thompson
    4 Dec 2014 | 11:48 am
    This year, delight your holiday guests with something extra special - caviar! Lucy’s Whey Carnegie Hill is offering two types of caviar on a pre-order basis, both in 30 gram jars.Hacklebackcaviar‘s beads are tiny, jet-black to brown and have a briny zest. They are harvested from wild sturgeon in North Carolina ($40). Ossetra caviar is one of the most well-known types of caviar. Its beads are medium sized, firm, and juicy, with a toasty brown color and a nutty, buttery taste ($110).Please call the cheese shop as soon as possible to reserve your Christmas and New…
  • The Hills are Alive with Alpine Wine & Cheese

    Amy Thompson
    4 Dec 2014 | 11:44 am
    December Wine Talk Theme: Elevate Each Other Finding a great wine and cheese pairing is an elevating experience, but it can be tricky to find the perfect match. There is one tried and true maxim, though: cheese and wine from the same hometown often hit it off.Come explore the glory of the Alps by sampling four splendid wine and cheese pairings in a talk led by Wine Bar Manager, Michael Marceline, and special guest Joe Salonia of Gourmino, one of our favorite alpine cheese importers. The details: The Hills are Alive: Alpine Wine & CheeseLucy’s Whey Carnegie Hill…
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